Leg of Lamb with Potato-artichoke Gratin

To prepare the potato and artichoke gratin: Preheat the oven to 425 F. In a large mixing bowl, toss potato slices with artichoke slices. Add garlic and cream; season with salt and pepper. Layer into a gratin dish. Bake uncovered for approx. 50 minutes, or until potatoes are tender when pierced with a knife and the top is browned and bubbly. Remove and set aside.

To prepare the leg of lamb: Preheat the oven to 450 F. Rub lamb generously with olive oil then season with salt and pepper and place in a roasting pan. Using a small knife, pierce holes 2 to 3 inches apart all over lamb. Press garlic, one anchovy fillet and one rosemary sprig into each hole with your finger (leave the rosemary sprigs slightly exposed). If roasting lamb in the oven, roast with fat-side up for 15 minutes. Reduce oven temperature to 350 degrees F and continue to roast 45 to 55 minutes longer, basting occasionally with lamb juices. Continue to roast lamb until done to taste. To check, insert a meat thermometer into thickest part of lamb; lamb is rare at 130 F to 140 F, medium at 145 F, and well-done at 160 F.

To serve: Place a scoop of gratin on each warmed serving plate. Slice the leg of lamb straight down to the bone into thin slices. Place two slices of lamb on each plate and top with au jus which has come from carving the leg.
*Chef Hearon recommends leaving rosemary sprigs in lamb slices when serving.